COOK

 flourgirl1

DEAR NANA COLUMN IS NOW IN RAMBLINGS ON THIS PAGE!

     RECIPES

You will notice that a lot of my recipes are not precise, as I cook a lot by looks, taste, texture, etc.   I also have made these recipes in large portions, so it is hard to guess, when downsizing. As beans can be considered a protein or a starch, they are a perfect choice for a low-carb diet. Many recipes were created by my mother, who was a professional cook & baker.  Excuse any typos.  My eyes are getting old.

 

BEANS, BEANS & MORE BEANS

    ALICE’S BAKED LIMAS

Soak a 2 lb. bag of dried limas in cold water overnight.  Provide enough water over beans for expansion.  Drain,  then cover with cold watert.  Add a little salt. Cook until almost tender. I usually prepare in a.m.,  then bake later.  Drain beans.  Pour into a 3 or 4 qt. casserole dish.  Pour 1 or 2 lg. bottles of ketchup over beans.  The amt. of ketchup, depends on the size bottles. Add ½ to ¾ box of light brown sugar, to taste.  You don’t want it too sweet.  Should taste like a barbeque sauce.  Add 1 or more  large chopped onion.  Add ½- 1 pound chopped uncooked bacon.  Mix well.  Refrigerate or bake in 350/ 375 oven for about 1 hr. Makes 5-6 qts.  Freezes well. Watch, that the beans don’t get mushy, just tender. If too much liquid, just add a can of drained butter beans.  You could shorten the process by adding your favorite barbeque sauce.  Be adventuresome!  Add a variety of beans.

 

 

   ALICE’S BASIC CHILLI

OPEN ALL CANS THAT ARE NEEDED BEFORE YOU START

Ingredients:

1lb. ground turkey

1 onion, pepper, celery stalk & leaves

1 lg. can red, pink, or both kidney beans

1 sm. can  black beans

1 sm. can chick peas

2 sm. cans of stewed tomatoes with Italian herbs

Chili powder, to taste

Saute turkey in a 4 qt. tefal pot.  Add sliced or diced onions, peppers, celery/ leaves.  I did not add any oil, but you can add a tad, if you wish.  Meanwhile, drain lg. can red or pink kidney beans or both; black beans, chick peas. in colander.  Run water over beans.   Add to sautéed turkey combination.  Pour rinsed beans over all.  Add tomatoes.  Bring to a boil.  Add chili powder to taste.  Little cumin can be added, too.  Simmer for as long, as you wish.  Serve.

This is a very fluid recipe.  I often triple recipe to freeze meals for later. I do not add any salt.  If salt restrictive, use unsalted tomatoes.  You can always add more of any ingredients.  Just add more liquid. 

 

ALICE’S HAM & BEAN SOUP

I always cook a ½ ham with bone, adding potatoes & string beans, halfway through the cooking process. I cover with water, then with lid & bring to boil. Then simmer for several hours. After dinner,  I cut off most of ham.  Refrigerate ham til later.  If you wish to do soup later, you can cool stock, skim off fat, veggies, & refrigerate.  Some people like to pour stock into ice cube trays.  Freeze.  Can be used for flavoring later.   

               LIMA, 15 BEAN, NORTHERN BEAN SOUP

I USE DRIED BEANS, BUT  I DO NOT SOAK.  I RINSE THEM OFF & DRAIN.  It will cut cooking time, if you soak overnight.

Put beans in lg. pot, at least 5 qt. pot.   Add celery/ leaves ( several stalks), large onion. Cover with water, bring to a boil, then simmer til soft.  Add more water as needed.   About into 2 hours of cooking, add a med. can of tomatoes & several pinches of thyme, according to taste.  May take another 2 hours for completion.

Remove bone.  Can add more leftover ham, if wanted.

              PEA SOUP

Follow procedure above, using dried green peas.  When adding vegetables, also add a carrot, white potato. If desired.  Stir often.  Will thicken quickly, so watch it.   When consistency of mush, remove bone, add little ham & eat!  Add pepper. DO NOT ADD TOMATOES OR THYME.  Can add a little chicken broth, if too thick.  Or can make entirely with chicken broth.  Cooking time approx.  3-4  hours.

 

 

 SCOTT’S MIXED BEAN SALAD

Black Beans, Kidney Beans, Chick Peas

Here again, add beans according to needs.  I make enough for a week.  Can be used for a lunch or side dish at dinner.  Drain, Rinse beans with cold water.  Place in airtight container.  Add the sliced onion ( I prefer a Vidalia); Tab. or more of  chopped garlic.  This can be fresh or from a jar.  NOT DRIED! Pour Olive Oil over to COAT.  Add a little white vinegar & tad of sugar or sweetener.  Mix good.  Cover & Refrigerate.

 

SWEET/ SOUR COMBINATIONS

 

 SWEET/ SOUR BEAN COMBINATION SALAD

Cooked Green Beans, Yellow Beans, Kidney Beans or use canned vegetables.  Add a large raw chopped onion.

OR TO THE ABOVE ADD Cooked Corn, Lima Beans, Cauliflower, Celery, Peppers, Carrots, etc. to make a PA Dutch Chow Chow.

Trick with PA Dutch sweet/ sour, you use equal parts white vinegar & sugar/ or artificial sweetener,  Tad water, if too much tang.  Start with ½ c. each for bean salad.  If not enough liquid, add more of vinegar/ sugar combo.  Keeps in airtight container in refrigerator, for awhile.

 

RED BEET/ ONION SALAD.  I LIKE FRESH BEETS, BUT CAN USE CANNED.  Simmer cooked beets in vinegar/ sugar combo above. Add sliced onions.  Add a few whole cloves.  Cool.  Add in airtight container.  Add lid & refrigerate.  Keeps for awhile.

RED BEET/ EGG COMBO

HARD BOIL as many eggs, as wish.  When cool, peel.  Add to above beet mixture, with or without onions.  Refrigerate for a few days.  When dark, eat them.  Can add more eggs, later to mixture.

I have canned the recipes.  To Chow Chow, I added a pickling spice.  Do not can red beets with eggs or onions.  Just beets, vinegar mixture & cloves.

 

ELLA’S BEET SALAD

Dissolve:  1 pkg. of lemon or lime jello ( sugar free would probably work!) with 1 cup of warm water.  I would presume small box of gelatin was used.  It’s been awhile since I made this, but it is delicious!

Add: 3/4 cup canned beet juice

         3 Tab. vinegar

         1/2 teas. salt

         2 Tab. minced onion

         4 Tab. horseradish

When chilled add:  1/2 cup drained diced cucumbers

                               1 cup drained canned  shoestring or  diced beets

 

 

CUCUMBER SALAD

Just wash, peel, and slice a few cucumbers, into an airtight container.  Add sliced onions & equal parts sugar/ white vinegar,

tad water. Marinate a few hours, before you serve.  Another variation., you can omit the sugar, adding fresh dill.  I don’t use salt.

Another variation of the above, would be in making freezer pickles, with the cucumbers.

 

BROCCOLI SALAD

1 Bunch of Broccoli

1 cup shredded cheddar cheese

1 purple or white onion chopped

8 slices of bacon fried & crumbled

I also add raisins.

DRESSING

1/2 cup mayonnaise

1/4 cup sugar

1 Tab. red wine vinegar.

Wash & cut up broccoli. Don’t use stems less than

1/2 ” dia.  Add onion, shredded cheese, & crumbled bacon.  Mix dressing & pour over broccoli mixture.

Refrigerate & let marinate overnight.

 

 

 

 

MORE SOUPS

 

ALICE’S POTATO/ RIVEL SOUP

Before starting, hard boil 4 eggs.  Peel & chop into med. pieces.  Put aside.  Chop FRESH PARSLEY.  Put with eggs.  Meanwhile, make rivels, which is like a noodle.  Put 1 cup flour into bowl.  Break 1 egg into flour.  Use a fork, to make a thin stringy mixture.  If too wet, add more flour.  Put aside. Peel about 2 ½ bl. white potatoes.  ( I always make 5 pounds of potatoes.)  Chop in pieces, not too small.  Cover with water.  Bring to a boil.  Put on lid & simmer for about 15  min. or til just about tender.  Cover with milk, to make again, as much liquid.  Simmer, do not boil.   Add a chicken bouillion cube, that has been softened in warm water.  Stir in.  Add parsley & eggs.  Carefully take rivels in one hand, rubbing between fingers, dropping into soup.  With other hand, keep stirring rivels in gently.  Add butter, salt, & pepper to taste.  Serve.  This cannot be frozen.   Will thicken, when refrigerated.  Just add more milk, when reheating.  Good wintertime meal. 

 

 

ALICE’S VEGETABLE / BEEF SOUP

I always make over 20 qts., at a time.  Cool down. Then freeze.  Add a bag of frozen mixed vegetables, when serving.  Good place to use up leftover vegetables.  I use rump roasts, when on sale, as cheaper than stewing meat. The amt. depends on how much meat you want in your soup.

Into a 20 Qt. soup pot, add:    2-3 large rump roasts- chopped large pieces. 1 large marrow soup bone- 

2 or 3 pieces of shin bone with lots of meat. Makes a good broth. Several large quartered onions, chopping into med. chunks. Whole celery cut into small pieces with leaves. Add a little salt.  Cover with water, & then some.  You will need lots of liquid.  Bring to a boil.  Put on lid. Turn down & simmer for 3-4 hours.  Try to break some of the chunks of beef up. Then add a whole head of chopped cabbage & a large can of plain stewed tomatoes.  Then simmer for a few more hours.  Good activity for a snow day.  When broth is rich, turn off & cool.  Can put on porch with lid on.  I like to skim the fat off, but might be easier to do it after frozen.  Fat goes to top.  Just scrap off, before heating up with vegetables.  Remove bones & scoop into plastic quart containers.  Add salt & pepper to taste, when serving.

 

APPETIZERS

KIMONO SANWICHES 

1 Pkg. Cream Cheese

1 small can pimento

2 hard boiled eggs

salt & pepper to taste

Mayonaise   1/4 sm. onion diced fine

Mix.  Serve on sm. slices of cocktail bread.

 

HOT SAUCE FOR CREAM CHEESE

1 green pepper, seeded

1/2 cup crushed red pepper (1 sm. jar =1/2 c.)

1 1/2 cup apple cider vinegar

6 1/2 cups sugar

1 bottle of Certo

Mix first 3 things together in a blender.

Add to sugar & bring to a boil.  Set aside dor 15 min.

Bring to boil a second time & boil for 2 min.  Remove from heat & add Certo. Stir for 5 min.  Add 1/3 cup of red food coloring.

Refrigerate.  Pour over a block of cream cheese.  Serve with your favorite crackers.  Makes alot. 

 

MORE MEALTIME DISHES

 

DORIS’S SUMMER SQUASH SIDE DISH

2 green & yellow squash each.  Use enough carrots to balance the mix.  Julienne into strips.

Into large frying pan, put some oil & sliced large onion.  Over med. heat, sweat the onions, then add chopped fresh garlic.  Stir, adding vegetables.  Keep stirring, til soft.  Can add a little more oil, if needed.  Just before finished, add a few chopped fresh Basil leaves.  Stir in mix.  Serve.  Can also add fresh tomatoes.  Don’t burn!!!!! 

 

VERNA’S PINEAPPLE SOUFFLE

1/4 lb. melted butter

6 slices of bread – cubed

2 eggs, beaten

1 cup granulated sugar

1 Tab. flour

1 can crushed pineapple, unsweetened and drained

Mix together, pour inro a greased baking dish.

Bake 45 min.- 350 oven

Great with a ham dinner!

 

JANICE’S SPINACH- POTATO CASSEROLE

6 Med. potatoes

2 tsp. salt

1 cup sour cream

1/4 lb. butter

1 cup grated cheddar cheese

2 tsp. chives, fresh is best.

1/4 tsp. dill

1 pkg, chopped spinach (cooked & drained)

Cook potatoes & mash with salt, pepper, & a very little milk.  Add sour cream & butter, then add chives, dill & spinach.  Bake in buttered casserole.  Put cheese on top.

Bake 20 min. -400 oven

Can be made ahead or frozen.

 

 

 

                        BARBARA’S SPAGHETTI & MEATBALLS      

                        1 lg. can of tomato puree ( All Red )

                        2 pounds ground beef & pork

                        1 ½ pounds sweet Italian sausage.

                        1 clove garlic, chopped fine.

                        ½ bread crumbs

                        ¼ c. Locatelli cheese  This is the cheese that puts the AAH! in your sauce, too.

                        4 eggs

                        oregano, basil, salt & pepper to taste.

                        ¼ c. parsley

                        MIX:  Ground meat, 1/4 garlic clove or garlic salt, pepper, cheese, bread crumbs, eggs, & parsley ( fresh is best)  Vary texture with bread crumbs.  Make meatballs. Let sit.

                        BRING TO A BOIL:  tomato puree, rest of garlic clove, ¾ can water.  Simmer.  Season with oregano, basil. salt & pepper.

                        MEANWHILE:  Fry pieces of sausage in oil, just partially.  Brown meatballs.  Add to boiling sauce. Simmer 1 hour.  This amt. will make 2 meals.   When serving add more Locatelli cheese.

 

BARBEQUED POT ROAST

Put 1 bottle ketchup  (14 oz.) in bottom of baking pan.  Add 1 cup brown sugar & stir.  Place pot roast on top.  Then cover with mixed 1 envelope onion soup mix & 1 cup hot water.  Cover with aluminum foil & bake at 300 oven for 4 hours.

                       

 DESSERTS/  BREAKFAST TREATS

 

ALICE’S BAKED RICE PUDDING

I always make a big batch, as my family loves it.  It can be made low cal with skim milk.  I often used Equal to sweeten.  I had to cool down before adding, as I Equal didn’t hold sweetness, if added, when hot.  Splenda could be used.  I will give the basics of recipe. I liked to make this when I had a roast in oven, as time was about the same. Add to a baking dish:  long grain rice to cover bottom;  a little sugar ( Not much.  You can sweeten later.);

cover with milk, again the amt. of rice.; a little vanilla.  Bake 350 degrees for 3 hours, or until rice falls apart. 

You will need to add milk, as it cooks down, stirring often.  It will form a skin.  Top with a little butter & cinnamon.  Stir in.

 

MOM’S MILK SHERBERT

MIX:  1 ½ cup sugar; 1 whole qt. milk; juice of 2-3 lemons; grated rind of 2 lemons.

Wisk together & turn into a freezer.  I used to use ice cube trays, then when icy slush, put into blender & refreeze.

Makes 1 qt.  Here again, can use skim milk & Splenda.  Low cal choice.  I’ve always made it with skim milk.

 

 

MOM’S PHILADELPHIA CINNAMON BUNS

                        1/2 cup spry  ( I don’t even think they make Spry anymore..I use Crisco)

                        1 cup of warm milk

                        1 teas. salt

                        3/4 cup sugar                  

                        Mix together in pan until luke warm.

                        ( I use a bowl for the warm milk is enough to disolve sugar)

                       Then crumble in 2 yeast cakes (or I use 2 dry yeast packs dissolved in 1/2 cup water)

                        Mix well then add: 2 beaten eggs.  Add about 5 cups of flour sifted (not cake flour)

                        (I use whatever flour on hand/flour has improved over the years). Mix well. Let stand in  warm room, until double in bulk,  about 1 1/2 hr.

                                Make mixture for topping

                                1/2 lb margarine     

                                Melt margaine

                                1/2 light brown sugar

                               Add sugar and I tablespoon milk

                      This makes a nice syrup. Grease deep pans (3/4).  Roll dough out on       a  floured board.  Spread with melted butter, a little brown sugar, cinnamon,    raisins.  You can dribble a little honey over dough.  Roll like jelly roll. Pour syrup in bottom of pan.

                      Slice buns.  Place flat, sides up and let raise until double in bulk.  Bake at 400 about 20 to 30 min., depends on how you like them.

 

 

MOM’S CHRISTMAS DANISH

Using the basis bun dough recipe above, follow all steps, for first rising of the dough.  After dough has risen, roll dough out on a floured board.  Spread melted butter, cinnamon, and raisins.  You can also add candied cherries, citron, etc.  Roll up, sealing ends. And twist into a horseshoe.

Bake until golden brown in 400 degree oven.  When cooled spread with icing of 4X sugar & a little water or milk.  While moist add candied cherries & walnuts.  Enjoy!

 

MOM’S RAISED DOUGHNUTS

1 Cake Fleishman’s yeast

1 1/4 cup scalded milk & cooled.  Not cold.

1 Tab. sugar

4 1/2 cup sifted flour

1/2 cups sugar

3 Tab. butter

2 eggs

1/4 teas. salt

Dissolve yeast & 1 Tab. sugar in the lukewarm milk. Add half flour & beat well.  Cover & let rise for about an hour.  Add butter & sugar, creamed with well beaten eggs. Add remaining flour to make a soft dough.  Lastly salt.  Let rise again for 1 1/2 hour. Roll out dough on a floured board, Cutting shapes.  Can use a floured glass & thimble for a traditional shape.  Fry in fresh Crisco, drain on a paper towel & cover with granulated sugar.

 

LOCK HAVEN CORNBEAD

 

 

 

PIES

 

 MOM’S SHO FLY PIE

1 cup Mrs. Schlorrer’s Turkish Molasses

1 cup hot water

1 teas. baking soda

 

2 cups all-purpose flour

1/2 cup light brown sugar     CRUMBS 

1/3 cup margarine

Whip first 3 wet ingredients together.  Pour into an unbaked pastry shell.  Meanwhile stir all dry ingredients together, til  mixed fine.  Sprinkle crumbs over molasses mixture.

Bake in 350 oven for 3/4 hr.  Turkish Molasses is a must!   Don’t make pie with anything else.

 

RACHEL’S WET SHO FLY PIE

1 cup flour

3/4 cup light brown sugar

1 Tab. Crisco

Mix as crumbs & take out 1/2 cup for crumb topping.

1 cup molasses

3/4 cup boiling water

1 teas. baking soda

Dissolve in 1/4 cup water with one beaten egg.

Mix & add to crumbs.  Bake 375 for 35 min.

 

MOM’S PUMPKIN PIE

1 1/2 cup cooked pumpkin, fresh is best!

3 beaten eggs

1 cup light brown sugar

1 teas. salt

1 teas. flour per pie

Beat til frothy.  I put in blender.

Add 2 teas. cinnamon

1/2 teas. nutmeg

1/4 teas. ground cloves,

Add pumpkin, 1 can evaporated milk til a foamy mixture.  Add 2 Tab. melted butter.  Bake hot-Med oven, til knife comes out clean.  I always start a custard pie on about 425, til begins to set, then turn down the heat.  1 lg. can of pumpkin makes 2 pies.

 

HOW TO FIX A FRESH PUMPKIN.

First, never pick a Jack o’ lantern pumpkin.  Use sweet potato or long neck grey squash, called a Hubbard Squash. Cut in pieces.  Lay in large baking dish with about an inch of water in pan. Bake until flesh is soft.  Scoop out & store or use.  Freezes well. 

 

MOM’S COCONUT CUSTARD PIE.

PLACE IN BLENDER:  4 Eggs, 1/3 cup sugar, 1 Tab. flour, not quite 3 cups of milk, a little vanilla.  Mix. Pour over 1 bag of coconut spread over an unbaked pie shell.  Bake hi to med. heat, til knife comes clean.

 

 

COOKIES

NEVER STORE DIFFERENT COOKIES TOGETHER.  THE FLAVORS AND TEXTURES CHANGE. 

IF PREPARING A COOKIE TRAY, WRAP EACH GROUP IN PLASTIC WRAP, FOR GIFT GIVING.

CAN ARRANGE WITHOUT WRAP, IF EATING, IN A SHORT PERIOD, SUCH AS A PARTY.

 

MOM’S SPRY COOKIES

I don’t know why these are called Spry Cookies, as there isn’t any Spry on them.  Probably used Spry, during the war, when butter was scarce. The recipe is placed in a cookie press.  I use the star disc, to make candy canes, wreaths.  Other discs, make flowers, etc.

Can color dough, also.  But I think that it cets a little

tough. Copy of recipe to follow soon.

  SPRY COOKIE RECIPE

1 cup Spry or butter

½ teas. salt/ better unsalted

1 teas. vanilla

1 cup sugar

2 eggs, well-beaten

2 ½ cups flour

Bake 375 degrees    7-10 min.

I like to double the recipe. 

 

 

 

 

 

 

COCONUT MACAROONS

1 can Eagle brand condensed milk

1 pound Southern Style coconut

Mix well & drop on a greased cookie sheet.     Bake 375 degrees, til edges turn brown.

 

MRS. HARTZELL’S SOUR CREAM SUGAR COOKIES

2 eggs                                                      

2 c.  granulated sugar

1 c. butter, softened, room temp.             

5 c. all purpose flour

¾ c. sour cream                                       

1 tsp. baking soda

 ½ teas. cream of tartar

.

Cream 1st 3 ingredients.  Mix in dry ingredients.  Take out of bowl & wrap in plastic wrap.  CHILL DOUGH, before pressing or rolling out.

Cut a chunk out & roll on floured board, & rolling pin.  Keep rest in frig till needed. Cut out shapes with floured cookie cutters.  Use floured spatula to place on greased cookie sheet. Don’t forget to use your sugars, etc. to decorate.  I like this recipe for my fancy cut out cookies.  Bake 375 degrees till edges brown.  Best to

Start a tray of cookies on bottom shelf, then move on next shelf to brown.    Cool on towel or shelf. Put in can.   Keeps well in airtight container.

 

CAKES

DUMP CAKE   This is a favorite of the church ladies.

1 (21 oz.) can crushed pineapple

1 (22 oz.) can of cherry pie filling

1 box of white cake mix

chopped nuts

1 stick of margarine, melted

Grease bottom of 9×13 inch pan.  Spread pineapple and juice on bottom of pan.  Next add cherries.  Sprinkle dry cake mix on top.

Add chopped nuts & pour melted margarine over everything.  Bake for 50 minutes in a 350 degree oven.  Serve warm or cold.

Can add ice cream.  Doesn’t get any easier!!!!!!

 

 

JUNE’S DELICIOUS CHOCOLATE CAKE

2 c. flour                                      ½ c. Crisco

2c. granulated sugar                     1 c. milk

1tsp. baking powder                     1 c. coffee  ( reg. or heat water & add 1tsp. instant coffee

2 tsp. baking soda                         1 tsp. vanilla

2 eggs                                      ¾ c. dry Hershey’s cocoa

        Beat vigorously.  Pour into a 9x 13 inch oblong, greased & floured pan.   Bake 350 degrees oven for 30 minutes.

EASY YUMMY DARK CHOCOLATE ICING.

2 pkg. Nestle liquid Choco-bake                

 1 to 2 drops water

1 can Eagle condensed milk                        

Tad of vanilla

        Mix together in saucepan.  Heat, stirring constantly, til thickened, enough to spread.  Pour over warm chocolate  cake immediately.  Wonderful moist dark chocolate cake.  Icing is best chocolate ever!

 

More recipes to follow!

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